Recipe: Cincinnati Chili

For those of you who have never tried Cincinnati Chili, the ingredients and serving style may seem a little odd. Don’t let that stop you from trying this recipe! You will love it, I promise! There are a few ways to eat this…a 3 way is pasta covered in chili and cheese, a 4 way has all of those plus chopped onions, and a 5 way has all THAT plus beans. Another great way to serve this is as a ‘Coney’ which is a hotdog covered with chili and cheese. Add whichever toppings you and your family prefer. We make the full batch and have enough to feed 4 and freeze half for another day.

Cincinnati Chili
2 pounds ground beef
3 cups water
1 large onion (diced)
3 large cloves of garlic (minced)
3 TBSP chili powder
1 tsp black pepper
1 tsp Cayenne pepper
1 tsp cumin
1 tsp allspice
1 tsp cinnamon
1 TBSP cocoa
1 can (6 ounces) tomato paste
2 tsp Worcestershire sauce
3 bay leaves

Saute ground beef in large pot with lid until cooked. Drain and rinse if necessary. Add all remaining ingredients and stir. Bring to a boil and then reduce to a simmer and cook over low heat 2 or 3 hours. Keep an eye on the liquid level. This should not be soupy but thick. Take the cover off if you need to thicken it up a little. Remove bay leaves when done!

Serve as described above over whatever type of pasta you like. Traditionally served over strings but we often do whole wheat rotini.

4 thoughts on “Recipe: Cincinnati Chili”

  1. I always thought it was strange that people eat chili with pasta in it. But I have had Cincinnati Chili. We have a restaurant that is Cincinnati Chili based. It is nice change….


Leave a Comment